Ngau Yoke Yuen ~ Springy n' Bouncy Beef Balls

I have made these umpteen times and they have always turned out bouncy. However cooking is not always smooth sailing and I have to confess that I did 'muddle' up the steps once and the ngau yoke yuen did not have even a hint of a 'spring'.

It is not so much the ingredients that makes the beef balls springy but the process of making it. If you do try it please follow the instructions very carefully. I have videoed the whole process to make it easier to follow as well as to remind myself of the steps so that I won't muck up ever again.

As the meat is minced to mush, the cut of beef is not important. I have used chuck, bolar, blade and even rump steak.

Makes 35-45 beef balls

Ingredients
560 gm beef, cut to small pieces

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1¼ tsp baking powder
½ tsp kan sui (lye or alkaline water) {optional}


½-1 tsp black/white pepper

Method
1. Mince the beef in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste.

2. In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour, baking powder and alkaline water.

3. Remove the beef paste from the food processor and put in a big bowl. Pour the liquid mix to the beef paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork).

4. For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

5. Cover bowl with clingwrap and place in the freezer for 30 minutes.

6. Boil a pot of water. Once the water has boiled, remove the pot from the heat.

7. Add pepper to the paste and stir to combine. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water).

8. Continue until the beef balls form a layer in the water. Now turn on the heat but do not let it boil just simmer slowly without bubble....if not your beef ball will not have 'bounce'. While cooking the beef balls, any leftover paste should be kept in the freezer.

9. Fill a big basin with icy cold water. When the beef balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.


10. After the beef balls have cooled, use as required or freeze.



This is a 1 minute video of the whole process of making the beef balls.
Accompanying song : Great Balls of Fire by Jerry Lee Lewis.

Recipe : jewel @kitchencapers translated from kruaklaibaan (adapted)